The timeless magic of thachi mammam (curd rice)!
It's high time I put this post up. There are certain non-believers-who-shall-not-
My theory states: All shall eat thayir sadam and all that do not realize or want to realize the panacean effects of thayir sadam shall be made to do so and shall rot in a thayir-sadam-less hell :-)
Imagine - A marriage hall, elai sapadu, splashes of glimmering pattu jarigai on sarees and the glint of jewellery, the good-natured hustle of long lines of relatives and friends towards, and the fragrance wafting from, the dining hall – the delicious aroma of vengaya sambhar, punctuated by touches of urulai kizhangu curry and kaara rasam, creamy avial inviting us with lemony kootu and crispy apalams and just when you think you can indulge your senses no more and feast no more, along marches the stainless steel bucket of thayir sadam carrying with it a smell so delectable your palate begs you for an encore, after which you can smack your lips in pleasure and slowly roll out of the dining hall.
Thayir sadam is a fussy girl – she wants it all – not only does she demand to taste almost sinfully heavenly, she insists on looking good enough to eat! Complexion like a fair damsel, purple grapes for eyes curiously looking at you, itsy bitsy green chillies adding a shocking taste to her conversation and a tangy flavour - her witty sense of humour and one similarity you cannot miss – both are characteristically unpredictable!
Rain or shine, any time is good enough for thayir sadam for me. You know how you (atleast some of you and me) cannot dream of having bread instead of rice for dinner or tea instead of coffee in the mornings? Well, hand me a plate of thayir sadam and oorgai any time and I promise to eat it with relish, for what I revel in is not just the thayir sadam but the feeling of home it carries with it.
Urz Curd'eously
